This Korean style stir-fried squid is quick, easy and delicious and yet it will have your family and friends completely wowed by just how great your cooking skills are.
I was asked to write an article for a membership-based publication in Beverly Hills and they wanted a delicious recipe that might be something that is a little different in flavour and ingredients but is also quick and easy to make successfully.
Having lived and worked in South Korea before and being obsessed with their use of spice and healthy ingredients, I decided to make a quick and easy Korean dish. For the something different, I used squid instead of meat as I know very few people in the UK that cook squid on a regular basis.
This recipe is something that people may initially think that they won’t be able to recreate but trust me, once you try making it once, you will be hooked and this will become a regular mid-week go-to dish that you will crave and make often.
Korean food uses a lot of red chili paste and red chili flakes but don’t let this put you off as the flavours are quite mild and there is also a sweetness to the flavours. Most Asian supermarkets should stock some kind of Korean products but otherwise, check out online sources and have the ingredients delivered straight to your door.
you can buy squid from most larger supermarkets either fresh or frozen. I like to buy the frozen full squid tubes as it means I mostly have them to hand and can throw this dish together in minutes. my local supermarket sells bags of frozen squid for £5 for about ten squid, but if you don’t fancy squid then it can be swapped for chicken, pork, tofu, mixed vegetables, other seafood or beef. But you should give the squid a try at least once.
The recipe below should feed 3 or 4 with rice as an accompaniment.
500g squid, cut into bite-sized pieces
2 tbsp groundnut oil (or any other oil of your choice)
to make the chili paste:
6 garlic cloves finely chopped
1tsp ginger finely chopped
3tbsp soy sauce
3tbsp red pepper flakes (gochugaru)
2 tsp sugar
2 leeks chopped into rings
1 green jalapeno chopped
1 white onion roughly chopped
2 carrots roughly chopped
to make the chili paste combine the garlic, ginger, soy, red pepper flakes and sugar. stir to make sure that all of the ingredients combine well.
heat up a pan or a wok and add the oil.
once small bubbles start to appear on the surface of the oil add the carrots, onions, leeks, and jalapeno and stirfry for about five minutes. The vegetables will start to soften slightly.
add the chili paste and continue to stir the vegetables in the wok to make sure that the chili paste coats all of the vegetables.
Add some water to a small bowl and add the cornflour. mix together and you will have a white paste that may feel a little tough to stir.
pour this into the wok and it will help to thicken the sauce.
add the squid to the wok and stirfry making sure to keep the squid moving around the pan. the squid will cook in two or three minutes so keep an eye on it as you don’t want it to turn rubbery and tough.
you will notice the squid firm up and the colour of the flesh turn from translucent to more opaque and that’s when you know that the squid is ready.
remove the food from the wok onto a serving plate and serve with white rice.
Give this a try and let me know how you get on and I really do hope that you enjoy it as much as I do.